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The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
Author(s) -
Moslehishad Maryam,
Mirdamadi Saeed,
Ehsani Mohamad Reza,
Ezzatpanah Hamid,
MoosaviMovahedi Ali Akbar
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12017
Subject(s) - lactobacillus fermentum , food science , lactobacillus rhamnosus , lactobacillus plantarum , lactic acid , fermentation , protease , lactobacillus , proteolytic enzymes , bacteria , camel milk , chemistry , fermented milk products , biology , enzyme , biochemistry , genetics
The aim of this study was to evaluate the proteolytic activities of 14 strains of lactic acid bacteria and their impact on sensory characteristics of the resultant fermented cow and camel milk. The results showed that Lactobacillus rhamnosus PTCC 1637 and Lactobacillus fermentum PTCC 1638 had high protease activity and high mean values for sensory quality in fermented cow's and camel's milk. Lactobacillus plantarum PTCC 1058 revealed high protease activity and sensory scores in camel milk. Consequently, milk fermentation using such strains might be recommended for the development of dairy products containing bioactive peptides.